HOTEL ELEO AT THE UNIVERSITY OF FLORIDA

Name: HOTEL ELEO AT THE UNIVERSITY OF FLORIDA
Address: 1514 SW 14 ST, GAINESVILLE, FL, 32608, US
Rating: 90.4

1514 SW 14 ST, GAINESVILLE, FL 32608

License #1103602

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.4 Grade B / 100

Solid Health Score

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Quick take

HOTEL ELEO AT THE UNIVERSITY OF FLORIDA in GAINESVILLE currently holds an InspectFL Health Score of 90.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 30, 2025. Across those visits, inspectors documented 19 total violations — 6 critical, 5 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 30, 2025 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the counter height reach-in cooler in the wait station, milk 45°, cream cheese 45°.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : utensils in 98° water at the edge of the grill.
[29-17-4] Waste line missing at soda gun holster. Observed : 1 missing waste line at a soda gun holster at the bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed : in the ice machine room, the hand wash sink was blocked with a rolling cart. The cart was turned sideways to allow access.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a backpack stored on the wait station reach-in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed : in the reach-in cooler on the wall, soufflé cup in the au jus liquid.
[36-22-4] Floor area(s) covered with standing water. Observed : standing water at the beginning of the cook line, by the hand wash sink.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the bar dish wash machine at 0 ppm for chlorine. It was primed, no change. Engineering was called to trouble shoot. The main kitchen, 20 feet away has a 3 compartment sink and a working dish wash machine.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed : beef and salmon available for less than fully cooked lack an identifying reminder that they could be under a consumer advisory. The manager went to adjust the menus. These were printed before the end of the inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed : the hand wash sink next to the dump sink had ice in it. The ice was melted.
[35A-02-7] Live, small flying insects found Observed : 1 flying insect by the dish wash machine.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer spray stored over the dishes as they exit the main kitchen dish wash machine. The dishes were moved to the far side of the drain table.
[29-17-4] Waste line missing at soda gun holster. Observed : both waste lines are missing at the bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler, créme brÃ»lée 45°. 2 delivers were received this morning, the créme dishes were placed on a tray and the whole tray was wrapped this morning. These were made yesterday, and were not tightly wrapped until this morning. This information was gained from the staff. These were moved to the walk-in freezer and dropped to 39° in 12 minutes. All other temperatures in the walk-in cooler ranged from 37-43°. ALSO, at the wait station, créme cheese packs were 47°. These were on ice but not "buried". These were moved to the walk-in freezer. dropped in temperature was at 41° prior to leaving.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 employee drinks stored on the cook line and prep lone. Both were moved below.
[31B-03-4] No soap provided at handwash sink. Observed one hand wash sink lacked soap at the bar. Soap was added.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : utensils stored in water at 110° on the flat top. The temperature was raised for that end of the flattop. This was raised to 174.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the bar dish wash machine at 0 ppm for chlorine. The line was primed and achieved 100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the rarely used soda gun was soiled at the bar.

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